Creamy Pumpkin Soup with Ginger and Coconut Milk
ingredients
6
Difficulty
Easy
Time
25'
2 servings
Fresh ingredients
onion
1 unit
ginger
2 tsp
butternut squash
11 oz
Pantry ingredients
salt
2 pinches
olive oil
1 tbsp
coconut milk
1 3/4 cups
Instructions
1
Dice the pumpkin into small cubes, and finely slice the onion.
2
Drizzle some oil into a pot and lightly brown the onion for 3-4 minutes over medium-low heat. Add the pumpkin to the pot and cook until golden.
3
After 3-4 minutes add the coconut milk and the water until all of the liquid covers the ingredients. Next, add your desired amount of salt, the grated ginger, and cover. Cook for 15-20 minutes over low heat.
4
After this time, remove from the heat, blend using a hand blender or blender and your puree is ready.
Tips & Tricks
If you'd like the puree to be thicker, you can add some potato. Peel, and chop the potato before adding it to the pot with the water.
You can find other versions of a pumpkin puree in the "Soups" category in our explorer.